Lamb Tagine

This traditional North African dish takes its name from the dish it’s cooked in – an earthenware casserole dish with a funnel shaped lid. For an extra authentic touch you can try adding a small dash of rose water.

Ingredients:

2lb diced lamb
4 cloves garlic
Cinnamon stick
Handful of chopped flat-leafed parsley
Ginger – a piece about the size of a champagne cork
2 teaspoons paprika
A pinch of saffron
Oil
6 deskinned, chopped tomatoes
4 deseeded and split green peppers

Method:

1. Pound all of the spices and herbs with the oil until a paste. Coat the lamb and gently fry in oil for ten minutes until browned.

2. Add 1/2 pint water and simmer. Add tomatoes and put into a medium oven for about 3 hours.

3. About half an hour before serving add the peppers and allow to cook through. Serve with couscous, hot and dry harissa (chilli paste) and preserved lemons.